These homemade Oreos deliver everything you love about the classic cookie: crisp, chocolatey sandwich biscuits with a smooth vanilla cream filling. Instead of buying them, you can easily make them at home and enjoy fresh, delicious cookies.
Love Oreos? Try using these cookies in an Oreo ice cream cake or as the base for a red velvet Oreo cheesecake for an extra-special dessert.
Ingredients
Dutch cocoa powder: I prefer Dutch-processed cocoa for this recipe because it has a darker color that gives the cookies a near-black appearance. A higher-fat Dutch cocoa also helps the dough bind and reduces crumbliness. If you can’t find Dutch cocoa, use natural cocoa and add a few drops of black food coloring if desired.
Plain flour: also called all-purpose flour. Make sure it contains no raising agents.
White sugar: regular granulated sugar works well. You can substitute caster sugar or extra-light brown sugar if you prefer.
Brown sugar: light brown sugar adds a subtle caramel note. Dark brown or white sugar can be used as alternatives.
Bicarb: bicarbonate of soda (baking soda). This is not the same as baking powder and should not be substituted.
Salt: a small amount brightens the flavor, but omit it if preferred.
Egg: one large egg (about 55 g with shell).
Unsalted butter: unsalted is best to control saltiness; margarine can be used if desired.
Vanilla essence: use real or imitation vanilla based on taste and budget.
Icing sugar: also called confectioners’ or powdered sugar. Sift it first to ensure a smooth filling.
Milk: a tablespoon or so to loosen the filling if needed — water can substitute in a pinch.
How to make homemade oreos
Begin by ensuring the butter and egg are at room temperature so the dough comes together properly. Make the cookies first; after they cool completely, prepare the filling and assemble the sandwiches.
Add the cubed butter, white sugar and brown sugar to a large bowl or the bowl of a stand mixer. Cream on medium speed with a hand mixer or stand mixer until smooth and there are no large lumps of butter.
Beat in the vanilla and egg until fully incorporated.
Sift the Dutch cocoa, flour, bicarbonate of soda and salt into the bowl using a large sieve. Mix on medium speed until combined, scraping down the sides as needed.
Scrape the dough together with a spatula, place it on a sheet of cling film, shape it into a ball and wrap tightly. Chill in the refrigerator for one hour — this step is essential to make the dough manageable.
Preheat the oven to 355°F (180°C) (fan-forced) and line two baking trays with baking paper.
Sprinkle a sheet of baking paper with Dutch cocoa powder. Cut the chilled dough in half, return one half to the fridge, and place the other half on the prepared paper. Dust the top with more cocoa and roll the dough to about 1/8–1/4 inch thickness, adding cocoa as needed to prevent sticking.
Use a round cookie cutter dusted with cocoa to cut circles and arrange them on the baking trays. Cookies do not spread much, so leave only about 1/2 inch between each.
Bake for about 15 minutes, checking after 10 minutes and adding time if needed. Be careful not to overbake; Dutch cocoa can make doneness harder to judge. If unsure, remove a cookie to test for texture and return to the oven for a couple more minutes if necessary.
Allow baked cookies to cool a few minutes on the tray, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
When all cookies are cool, prepare the vanilla filling.
Sift the icing sugar. Beat the softened butter, sifted icing sugar and vanilla in a bowl or stand mixer on medium speed. If the filling seems stiff, add a tablespoon of milk or water and beat until pale, light and fluffy.
Flip half the cookies so the tops face down. Fit a piping bag with a round tip and pipe a ring or a small mound of filling (about 1/4 inch thick) onto each bottom cookie. If you don’t have a piping bag, use a butter knife or small spoon. Top with a second cookie, cooked side up, and press lightly to sandwich the filling. Your homemade Oreos are ready to enjoy.
How to serve
These cookies are delicious on their own, and even better dunked in a cold glass of milk.
How to store
Store the cookies in an airtight container layered with baking paper for up to one week. They may soften after that but will generally remain safe to eat for another week.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your creations! @keep_calm_and_eat_icecream
Looking for more dessert recipes?
Try these next: Oreo ice cream, Caramilk chocolate cookies, cookies and cream nice cream (vegan), no-churn chocolate ice cream, or a classic chocolate sundae.
📋 Recipe
Homemade oreos
Print Recipe
Equipment
- Electric hand beaters or stand mixer
- 2 large baking trays
- Cling film
- Round cookie cutter
- Piping bag and large round nozzle (optional)
Ingredients
Chocolate cookies
- ½ cup (115 g) unsalted butter, softened
- ½ cup (110 g) white sugar
- ¼ cup (55 g) tightly packed light brown sugar
- 1 large egg (approx. 55 g)
- 1 teaspoon vanilla essence
- ½ cup (60 g) Dutch cocoa powder (preferably higher fat)
- 1 ¾ cups (210 g) plain/all-purpose flour
- ¾ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- Approx. ½ cup (60 g) Dutch cocoa powder for dusting
Vanilla filling
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) icing/powdered sugar, sifted
- 2 teaspoons vanilla essence
Instructions
Chocolate cookies
- Ensure butter is softened to room temperature.
- Cube the butter and cream it with the white and brown sugars until well combined.
- Add vanilla and egg and beat until fully combined.
- Sift Dutch cocoa, flour, baking soda and salt into the bowl and mix until combined, scraping the bowl as needed.
- Shape the dough into a ball on cling film, wrap tightly and chill for 1 hour. Do not skip this step.
- Preheat oven to 355°F (180°C) fan-forced. Line baking trays with baking paper.
- On a baking-paper-lined surface dusted with cocoa, roll half the dough to about ¼ inch thickness. Cut circles with a cocoa-dusted cutter and place on trays, leaving roughly ½ inch between cookies.
- Bake for approximately 15 minutes, checking after 10 minutes and adding time if needed. Cool briefly on the tray, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Vanilla filling
- Sift the icing sugar. Beat the softened butter, sifted icing sugar and vanilla until smooth; add 1 tablespoon milk or water if too stiff.
- Beat until pale and fluffy.
To assemble
- Turn half the cookies over so the tops face down. Pipe or spoon filling onto the bottoms.
- Top with the remaining cookies, cooked side up, and press gently to seal.
- Enjoy on their own or dunked in a glass of cold milk.
Notes
If Dutch cocoa is unavailable, use natural cocoa with a drop of black food coloring to deepen the color. Oven temperatures vary; preheat for at least ten minutes and check cookies after 10 minutes, adjusting time or temperature as needed for your oven.
Nutrition
Nutritional Disclaimer
Nutrition information is an estimate. For precise values, calculate based on the brands and products you use.
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